Photo: Emeril's Favorite Brown Sugar-Crusted Baked Bologna Recipe
Ingredients
- 1 (6 1/2-pound) all-beef bologna
- 1/2 cup Dijon mustard
- 1 1/2 cups golden brown sugar
- 1 loaf sliced white bread
- 1 jar yellow mustard
Directions
Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!
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By mamastewy81
kitchen
on December 30, 2011
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I made this for the first time at a New Years' Eve Party. It is now a tradition. It would be perfect for any casual gathering, sports, picnic, New Years Eve! A Super Bowl party would be perfect for this bologna
Simply and easy and so delicious. The toasty, sweet, crust is fabulous on this bologna.
I am not a white bread fan, but white bread truly goes best with this bologna. Bologna isn't something we eat frequently, but I do get requests for this bologna.
I serve this with an assortment of condiments, bbq sauce, mustard,mayo, pickles, onions, tomato.
By Nunya Bidness
Dallas, Texas, ...
on September 17, 2010
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I hate to be the one to tell the truth here - but this recipe is not good! First, I LOVE Emeril Lagasse, and I think virtually everything he cooks is 'da bomb'! But, the baked bologna is one of those recipes where he must have included it just because he had to, not because he really eats this stuff! NOBODY eats this!
I followed the recipe exactly as written, using a high quality bologna, and high quality ingredients. I cooked it the right time. It came out gross.
After baking, the meat has the texture and aroma of a baked baby. . . .
And it goes down hill from there.
The bologna skin quickly becomes clogged, not crusted, with brown sugar that turns to mustard flavored molassas. It is a GREAT thing that I lined the pan with foil - once baked, the dripped off sugar is such a nasty slimy mess that you are glad you can simply throw it all away. There is no way to recycle the aluminum foil after this debacle.
After dinner, instead of wanting to watch football on TV, I just wanted to get rid of the disaster in the kitchen. But even my dog, who vomits and then eats it regularly, won't touch it. In fact, once put in the bowl, it just sits there. I tossed a piece out behind the fence (just as an experiment, and like the slice of cheese in "Diary of a Wimpy Kid", it is still sitting there. The bugs and roaches steer clear from it, and the neighbors all slammed their windows to keep the stench out.
Do yourself a favor - don't make this. Don't even think of making this. After baking this bologna, rather than the whole roll of fried bologna taste that I thought I might have, I recognized it for the discomfort one gets down wind from the dog catcher crematorium.
As for those who give this many stars, and find it a "Big Hit" - I have no idea what you eat at home on your regular days, but if this is a treat, your family and friends are just being nice to you.
By cris248_12633783
Canton, 75
on February 07, 2010
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This has been a Super Bowl favorite of ours for the last 5 years. It is so good. It is easy to make and my Super Bowl guests love it and expect it. I make a 4 pound one and cook it for 3 hours. My family are not big bologna eaters but they do love when I make this every year.
Read all 15 reviews